Recipe Archives->Preserving->Hot Jellies

Jalapeno Pepper Jelly

1/2 lb. fresh jalapeno peppers (1 1/2 C. seeded and chopped)
3/4 lb. bell pepper (2 C. seeded and chopped)
6 1/2 C. sugar
1 1/2 C. apple cider vinegar
6 oz. bottle liquid pectin

Remove all seeds from peppers and chop coarsely.  Put peppers and
vinegar in blender and puree.  Mix pepper-vinegar and sugar.  Bring
mixture to boil and boil for 5 minutes.  Add bottle of pectin and
a few drops of green food coloring.  Bring to rolling boil for one
minute.  Pour into sterilized jars and seal. Serve with beef, lamb
or cream cheese and crackers.

Printable version: hot-jellies.txt.